Delicious apple and black currant compote, which will be so pleasant to open in winter.
Cooking time 30 minutes
Apples (sweet and sour) 1 kg
Black currant 300 g
Sugar to taste
Water to taste
Rinse the apples well and sort.
Cut into quarters and core.
Place apples 1/3 of the volume of a clean and dry jar.
Rinse and dry the currants well.
Place the berries on top of the apples.
Pour boiling water over and cover, leave for 20 minutes.
Pour the water into a saucepan and add sugar, per 1 liter of 150 g of sugar, boil the syrup.
Pour syrup into jars.
Close with lids. Keep the compote warm for 6-7 hours.
Apple and black currant compote is ready. Store in a cool place.
Bon appetit! Successful blanks!